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Green Goddess Dressing

Yield: 2 cups
Chill  several hours
Green Goddess Dressing
  • 3/4  cup  mayonnaise
  • 3/4  cup  dairy sour cream
  • 2  tablespoons  lemon juice
  • 2  teaspoons  roasted garlic pulp or 1 clove garlic, minced
  •  Several dashes bottled hot pepper sauce
  • 1  green onion, finely chopped
  • 1/4  cup  snipped fresh Italian parsley
  • 1/4  cup  snipped fresh chives
  • 2  tablespoons  snipped fresh tarragon
  •  Salt
  •  Freshly ground black pepper
  •  Vegetable dippers, such as Belgian endive, baby romaine lettuce leaves, asparagus spears, carrots, radishes, and/or green onions

1. In a medium bowl combine mayonnaise, sour cream, lemon juice, garlic pulp, anchovy paste, and hot pepper sauce; whisk together. Stir in chopped green onion, the parsley, chives, and tarragon; season to taste with salt and pepper. Cover and chill for several hours. Serve with an assortment of vegetable dippers. Makes 2 cups.

From the Test Kitchen
  • Dressing may be prepared 24 hours in advance. Raw vegetables can be cut and placed in ice water and refrigerated for 4 to 6 hours.
Roasted Garlic:
  • To roast garlic, cut off the pointed top portion of 1 bulb of garlic, leaving bulb intact but exposing cloves. Place bulb on a piece of heavy-duty foil; drizzle with 2 teaspoons olive oil. Wrap tightly in foil. Roast in a 425 degree F oven for 25 to 30 minutes or until tender. When cool, squeeze roasted garlic pulp from skin.

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